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2 to 4 servings Prep Time: 25 minutes Cook Time: 5 minutes Nutrition Facts: 200 calories (80 from fat); 9g total fat (3.5g saturated fat); 230mg cholesterol; 570mg sodium; 14g carbohydrate; 1g fiber; 14g protein Daily Values: iron 1% (1.8)mg; calcium 8%; vitamin C 2%; vitamin A 1% |
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recipe categories / eggs and cheese  Eggs Benedict Ingredients: 1 Hollandaise sauce 1 tablespoon cider OR 1 tablespoon white wine vinegar 2 English muffins, split melted butter 4 fresh eggs 4 slices Canadian bacon Fresh parsley and paprika, optional Directions: NOTE: Prepare Blender Hollandaise Sauce according to directions in recipe (see Recipe Library for recipe) OR prepare a 1.25 ounce packet McCormick Hollandaise Sauce Blend, then add 1/8 to 1/4 teaspoon cayenne pepper, to taste. Cover or place in a warm water bath to keep warm. FOR EGGS BENEDICT: Boil 1 to 2 inches water and 1 tablespoon vinegar in a deep, covered skillet. Reduce heat to Medium-Low to maintain a gentle simmer. While water heats, split muffins and place on a baking sheet; brush with melted butter and set aside. Crack eggs into 4 small cups and set aside. Heat oven to Broil. Heat a large, non-stick skillet over Medium heat. Warm Canadian bacon 3 minutes per side. While bacon heats, gently slide eggs into simmering water. Cook 4 to 5 minutes to poach until whites set and centers just begin to set. Adjust heat to maintain a simmer, as needed. Toast muffins under broiler about 2 minutes until lightly browned. Transfer muffins to a plate and top with bacon. Remove eggs from water with a slotted spoon. Hold spoon against a clean dishtowel to drain. Place eggs over bacon. Top with hollandaise sauce. Sprinkle with finely chopped parsley and paprika, if desired, and serve immediately. |
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